Rabbit with plums

Rabbit 700
Rabbit with plums
  • Serves: 0 People
  • Prep Time: 20 min
  • Cooking: 25 min
  • Difficulty: medium
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Rabbit with plums

Ingredients

Directions

  1. ### Cooking ###
  2. Prepare the marinade: peel the garlic and cut the pods in four. Put them in a hollow dish with all the other ingredients. Mix with a wooden spoon. Add the rabbit, cover and marinate for at least 4 hours in the refrigerator.
  3. When cooking, drain the rabbit and wipe it with paper towels. Peel the onions. Filter the marinade. Heat the oil in a large pan or casserole and brown the rabbit and onions in hot oil. Sprinkle with plum brandy and flambé. Sprinkle with olive oil, mix, sprinkle with vinegar and marinade, salt and pepper. Cover and cook for 40 minutes. Meanwhile, wash the mirabelles, drain them and pit them. After 40 minutes of cooking, add the mirabelle plums to the rabbit, let it cook again for 15 minutes. Arrange the contents of the sauté pan in a serving dish, sprinkle with chives and tarragon.
  4. Serve very hot.

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  • Prep Time: 30 min
  • Cooking: 10 min
  • Difficulty: medium

Andouillette with white wine and mustard sauce

Ingredients

Directions

  1. ### Preparation ###
  2. Peel and chop the onion and shallots.
  3. Lightly brown the chopped onion and shallot in a little olive oil. Add the andouillettes and fry them.
  4. When golden brown, add the white wine and bring to a boil. Reduce the fire.
  5. In a bowl, mix the crème fraîche and the old-fashioned mustard and add the mixture to andouillettes.
  6. Cook for 5 minutes. ### Wine pairing ###
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